Gluten Free Vegan Gingerbread House + Egg Free-Royal Icing

• Produce

  • 1 3/4 tsp Ginger, ground

• Refrigerated

  • 1/2 cup Dairy-free milk

• Condiments

  • 3/8 cup Molasses

• Baking & Spices

  • 1 tsp Baking powder
  • 3/4 tsp Cinnamon, ground
  • 3/4 tsp Cloves, ground
  • 1 2lb bag Powdered sugar
  • 1 cup Sugar
  • 1/2 cup Vegetable shortening

• Liquids

  • 1/2 cup Dairy free milk or water

• Other

  • 3¼ cup Bob's Red Mill 1-to-1 Gluten Free Flour

Found on petiteallergytreats.com

Description

Ingredients

• 3¼ cup Bobs Red Mill 1-to-1 Gluten Free Flour
• ⅓ cup + 2 T vegetable shortening
• ¼ cup + 2 T molasses
• ½ cup dairy free milk
• 1 cup sugar
• 1 tsp baking powder
• ¾ tsp ground cinnamon
• ¾ tsp ground cloves
• 1¾ tsp ground ginger
• 1- 2lb bag powdered sugar
• ½ cup dairy free milk or water

Directions

• Combine shortening, molasses, sugar, milk, and spices in bowl.  Mix by hand or with a mixer until ingredients are well combined and sugar is dissolved.
• Add baking powder and gradually add all of the flour while constantly mixing.  The dough will turn from sticky to stiff by the time all flour is added.  Continue to stir/mix until all the flour is incorporated.
• Dough should be firm and pliable.  Roll out to ⅛ inch thickness parchment paper.  Cut into shapes and peel away excess dough- do not move the dough or else the shape will be distorted. (It may seem too thin but the dough will puff up while being baked)
• Bake at 350 degrees for 10-13 minutes.   Look for the edges to turn golden brown and the center will appear dry to touch.  Allow to full cool before moving or assembling. (You can make it in advance to allow the cookies to dry out)
• Pour powdered sugar into a blender or large food processor.  Mix until smooth, 1-2 minutes.  Scrape down sides and mix an additional 1-2 minutes.  Icing will be very thick.
• Pour a portion of the icing in a heavy duty ziplock bag.  Seal and cut a small hole on one of the corners to pipe frosting/glue for house assembly.
• Use the same icing for decorating icicles and designs; add a little water to make it thin enough to create designs but not too thin or else it will run.
• Pipe a thick line of icing on the back borders of the cutouts.  Start with a front and side piece.  Firmly press all pieces making sure there is enough frosting to cover gaps.  Repeat with other pieces.
• Allow to dry at least 2-4 hours before moving.
• Decorate however you choose and have fun!  I used my Sparkling Cranberries to add some beautiful details.